I've had a lot of great results cooking ribs on a gas grill at around 225 for about 4 hours, but I've never used charcoal or a smoker. How do you guys keep a constant tempurature for 11 hours? Do you have to tend it all day?

Sorry Guys, I made this for a friends party on Saturday. I did cut a piece off the end which was very tender and juicy and the smoke ring looks great. As for the rub Kosher Salt, Fresh Cracked Black Pepper,Garlic Powder, and Seasoned Salt. The Wood used was Oak which I have on Hand from all of the trees we have cut over the past few years. I use the older wood as a base and the newer wet wood for the smoke. I read somewhere to try this combo and have used it on other foods that I have smoked. I have always had good results.

I've had a lot of great results cooking ribs on a gas grill at around 225 for about 4 hours, but I've never used charcoal or a smoker. How do you guys keep a constant tempurature for 11 hours? Do you have to tend it all day?

A lot depends on the style of smoker. I have a Weber Smokey Mountain and it'll hold a steady temp for several hours at a time, so all I need to do is check on it occasionally. Previously I had an offset horizontal smoker and it required more attention.

From that picture I would say ya done good. Did you use a mop at all. And I've long held that you don't need a lot of fancy shmancy rubs to get a good result. Bobby Mueller (rest his soul) used pretty much what you use and I've had his brisket and it was great. Would have loved to see that smoke ring.

From that picture I would say ya done good. Did you use a mop at all. And I've long held that you don't need a lot of fancy shmancy rubs to get a good result. Bobby Mueller (rest his soul) used pretty much what you use and I've had his brisket and it was great. Would have loved to see that smoke ring.

I concur, using ridiculous amounts of spices and whatnot: not needed. I do have a questions, though. Is a mop needed? Is there another method to use?

Congratulations on a fine lookin' brisket! I think the decision to use a mop or spray depends on the fat content of the brisket. A leaner piece of meat may require some help. If I mop/spray, I use a mixture of olive oil and apple juice. NO SAUCE!Here's a rub I used for the first time on the 4th of July for a 10# Brisket . Gave it a nice flavor: ¾ cup course kosher salt½ cup ground black pepper¼ cup garlic powder2 tbsp. chili powder1 tbsp. cayenneRubbed it the night before, wrapped it in Saran Wrap, in the fridge overnight. Brought it to room temp in the AM before putting in smoker.